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I can’t count how many times I’ve sat in my grandmother’s kitchen making Red Pork Tamales. I don’t have enough fingers and toes. Lol.
All of us crowded in her tiny kitchen smearing and filling and folding. There are hours of stories that will forever be with me.
This is where I tell you that my family is from Durango, Mexico, and every family, every town has their own version, their own recipe. Adapt this recipe to make it your own.
This is pork shoulder, but you can also use pork butt.
If this is your first time making Red Pork Tamales, use boneless pork butt. It’s a cut that’s a lot easier to work with.
For More Tamales Recipes:
Chicken Mole Tamales
Beef Tamales, Tamales de Res
Chicken Salsa Verde Tamales
Some of you might be thinking it’s a lot of work to remove the skin.
See the fatty outer layer? If you have a good, sharp knife, it’s not so bad.
Why to use pork shoulder over pork butt? The bone is going to give our meat tons of flavor.
That and pork shoulder was on sale. Lol. No bones about it.
Place all the pork pieces in the pot.
Use the biggest pot you have in your kitchen like a 12-quart stockpot.
Or, borrow one from your neighbor if necessary. It’s a great way to make new friends! Promise them Tamales de Puerco.
Just in case you are feeding some non-meaters, here are some Vegetarian Tamales:
Northern Style Bean Tamales
Jalapeno and Cheese Tamales
Tamales Dulces
You can’t take out salt. Add 1 ½ tablespoons of salt to the pot.
You can always adjust the salt content later.
Then, add a whole garlic bulb and an onion to the pot.
You need plenty of water. It’s going to make a pork broth that we will use for later in the recipe.
Cook for 2 hours.
Great Idea: You can also make this in the slow cooker ahead of time the day before.
Cooked pork lasts up to 5 days in the fridge.
- Separate the corn husks. They tend to stick together.
- Remove any debris and hairs.
- Use warm water to cover the husks.
You also need something heavy so they can be fully submerged. Rocks, bowling bowls, or in my case, a heavy plate.
Pro Tamale Making Tip: Soak the corn husks overnight. That way they are ready to go in the morning.
Once your pork is fully cooked, remove the meat and save the broth. It’s porking awesome!
Shred the pork meat with two forks. Fork this pork! Fork it real good! lol.
Place the shredded pork in a large pot and make the sauce.
To make the red chile sauce is very easy. Ancho you glad it’s so easy. 😉
We need ancho chile and guajillo chile.
- Take the stems off and cut in half.
- Then remove the seeds.
If you don’t live near a Mexican market, you can always buy ancho chile and guajillo chile on Amazon.
- Place all the chiles in a pot.
- Add water and bring to a boil.
- Immediately turn off the heat.
- 5 minutes later, the chiles will be fully reconstituted.
The chiles will be pliable to use.
Discard the water. I’ve started to stop using the chile water to make sauces. In Mexico, dried chiles are very dusty.
One time, I even found a bug in the chile. Yuck!
Whole cumin is an important ingredient in Northern Mexican dishes.
If you have ground cumin, that’s fine too. You can’t substitute it either.
Remember the pork broth?
It’s liquid gold. You don’t have to dig in a mine for this stuff, but it is MINE to enjoy!
I will even use the onions and garlic from the broth itself. All of that will add flavor to the tamales de puerco.
Blend until smooth. You might need to do this is stages. We are using several chiles and lots of broth.
Strain through a strainer to remove any remaining chile pieces or pieces from the pork broth. Next, reserve ½ cup of the red chile for the masa.
Note: If you have a really good blender that blends everything clean, you might not need to strain. If you see any particles of the chile in the sauce, then by all means, strain!
Add the rest of the red chile sauce to the shredded pork. Coat the meat well with the sauce.
- If you want it saucier, here’s you chance to add some pork broth.
- Cook for about 20-30 minutes.
Let it cool before you start assembling your tamales.
Advice for Beginners:If this is your first time making Red Pork Tamales, buy prepared masa. It will save you tons of time.
You can also make your own Masa for Tamales or use a healthier version of masa with oil.
The final step is to add the red chile sauce to the masa and mix well.
I do this by hand, but you can also do this with a mixer. Your masa will look orange-y. Orange you glad you’re making tamales! Haha!
To assemble the Red Pork Tamales, start by shaking off some of the excess water from the corn husk.
Shake it off swiftly! (Insert Taylor Swiftly)
- Cup with the palm of your non-spreading hand.
- Spread the masa evenly on the corn husk stopping halfway to the top and all the way down the bottom.
There’s a natural curve to the corn husk.
The thrill of the fill.
- Add the pork filling to the center of the masa.
- Be careful not to add too much of the sauce, or it can spill.
You can add more sauce if you like. To each their own.
To start with, fold one side of the corn husk in.
Fold the other side of the corn husk in.
Lastly, fold in the pointy top to the center of the corn husk.
Caution: Carefully place the uncooked Pork Tamales in a container standing up while you assemble. You want the open side up, or the filling might fall out.
- Add water to the bottom of the steamer and place all the tamales inside.
- Again, they should be open side up.
- Cover with a more husks and place the lid.
- Steam for 1 ½ hours to 2 hours.
Make these tamales in half the time using an instant pot. See my recipes for Instant Pot Pork Tamales and Instant Pot Chicken Tamales for more details.
Check the water level after 30 minutes of cooking. The tamales are ready when the tamal pulls away from the corn husk easily.
If the tamales are not ready after 1 1/2 hours, see if there is water in the pot. Add water if necessary, and steam for another 1/2 hour.
HOW LONG DO TAMALES LAST?
Place tamales in a large plastic, sealable bag. Remove as much air as possible.
They last up to 5 days in the fridge and up to 6 months in the freezer.
HOW TO REHEAT TAMALES:
Steam refrigerated tamales in a steam (same as before) with the opening up. 15 minutes. For frozen tamales, 20-25 minutes.
Red Pork Tamales + VIDEO
Ingredients
- For the Pork Filling:
- 4 1/2 pounds pork butt or shoulder chopped in pieces
- 1 head of garlic
- 1 onion
- 12 dried chile ancho stems and seeds removed
- 1/2 tablespoon whole cumin
- Salt and pepper
- Pork broth reserved from the cooking
- For the Masa Dough:
- 2 ½ - 3 lbs of prepared masa
- 1 cup of red chile sauce reserved from the pork filling
- You Will Also Need:
- 40-45 corn husks
- A large steamer pot
- Water
Instructions
- In a large stock pot, add the pork pieces.
- Add all the garlic, onion, 1 ½ tablespoon salt and 1 teaspoon pepper.
- Cover with water about 2 inches above all the pot contents.
- Place a lid on the pot.
- Cook on low for 2 hours.
- In the meantime, soak the corn husks in warm water.
- Place an object on top of the husks that’s heavy enough so they can soak.
- Once the pork is fully cooked, remove the meat from the pot and let cool.
- Reserve the liquid from the pot.
- To prepare the red chile sauce:
- Remove the stems and seeds from the chiles.
- Place the chiles in a pot and cover with water.
- Bring the pot to a boil.
- Immediately turn off the heat.
- Let the chiles soak for 5 minutes or until pliable.
- To a blender, add the rehydrated chiles, 1 teaspoon salt, ½ tablespoon cumin, and 3 cups pork broth (from the reserved pork liquid).
- Blend until smooth.
- Taste for salt. Add salt, if needed.
- Strain the chile sauce.
- With the back of your spoon, push the sauce through the strainer.
- Reserve 1/2 cup of the red chile sauce, and set aside until ready to use.
- Once the pork is cool to the touch, shred the pork meat with two forks.
- Add the shredded pork meat to a large stock pot.
- Pour the remaining red chile sauce to the pork and 1 cup of the pork broth.
- (If you like the pork meat saucier, add 1 1/2 - 2 cups of pork broth instead).
- With your tongs, coat the meat.
- Cook for 15-20 minutes.
- (If you are making a saucier meat, cook for 30 minutes).
- Let cool slightly before assembling tamales.
- For the Masa:
- Add ½ cup of the reserved red chile sauce to the prepared masa.
- Mix well until the chile sauce is fully incorporated.
- The masa will have an orange color.
- You can do this by hand or in a mixer.
- To Assemble:
- Shake off water from the corn husk.
- Place the husk in your hand.
- Spread about 2 tablespoons of masa on the corn husk
- (Depending on the size of the corn husk you might need more or less masa).
- Only spread the masa on the bottom and halfway to the top.
- Take a tablespoon of the pork filling and add to the center of the masa.
- Fold one side of the husk in.
- Fold the other side in.
- Fold the pointy top over to the middle of the corn husk.
- Set aside.
- Continue assembling until you no longer have corn husks or filling.
- (Remember to leave a few corn husks for the pot).
- Fill the bottom of a large steamer pot with hot water.
- Insert the steamer.
- Add all your tamales with the open side up.
- Place corn husks on top of the tamales.
- Cover with a lid.
- Turn on the stove.
- Cook on low for 1 ½ hours - 2 hours.
- Check water level after 30 minutes.
- Add hot water as necessary.
- Turn off stove and let stand for 15-20 minutes before serving.
- The tamales are ready when the tamal pulls away from the husk easily.
- Enjoy!
Video
Notes
- Make the filling and masa beforehand.
- Soak the corn husks the night before.
- Buy prepared masa and mix it with the chile sauce.
your photos are great. i always love my friend’s homemade tamales. i had no idea so much work went into the creation of them!
Joy at http://www.thejoyousliving.com
Making red pork tamales takes hours, sometimes days. I usually prep for tamales the day before, sometimes even two days before. And you need a lot of hands. Invite people over to help. It’s the only way.
It looks really delicious. The presentation is so unique for me. Thank you for sharing.
Oh yeah! I agree. What’s not to love about red pork tamales. 🙂
This looks delicious! Its such a very different recipe. So many processes. Would like to try this on this weekend.
Making red pork tamales is definitely a process. What a normally do is make everything in stages. Like I’ll make the filling a few days before. The masa a day before. Overnight the soaking of the corn husks. That way it doesn’t feel like I’m the kitchen for hours.
It looks really delicious! 🙂 How brilliant the recipe is. Thank you fir sharing ! 🙂
Awww… thank you. Red Pork Tamales are a must during Christmas time.
I am a vegetarian so this is deffo not one for me. However, I am sure my other half would love this xx
No worries! I’ve got the vegetarians covered. 😉 Check out these vegetarian tamales:
https://inmamamaggieskitchen.com/tamales-recipe-rajas-con-queso-jalapeno-and-cheese-tamales/
https://inmamamaggieskitchen.com/northern-style-bean-tamales-tamales-de-frijol-nortenos/
You can make them out of refried bean with cream cheese and jalapeño, or corn!
Yes! There are sooooo many kinds of tamales, and they’re all good. 🙂
Here’s my recipe to bean tamales: https://inmamamaggieskitchen.com/northern-style-bean-tamales-tamales-de-frijol-nortenos/
Here’s my recipe for jalapeño and cheese tamales: https://inmamamaggieskitchen.com/tamales-recipe-rajas-con-queso-jalapeno-and-cheese-tamales/
I will sharw these with my hubby! I bet he will make them!!! I will let u know how it turns out! Yum!
Please do! I put my husband to make red pork tamales. They are sooooo good!
Hello, wonderful instructions and visuals. I am interested in making these and wondered what other chile combinations can be used to spice things up? Any suggestions? Thank you for posting this wonderful recipe.
If you like it spicier, add some chile de arbol or chipotle. Not too much. Start with one pepper to the blender, and add more if you like it spicier. The sauce is very flavorful though. Personally, I wouldn’t change it, but that’s just me. 🙂
I will trying this in a few days. Thank you!!
Hi, is this chili sauce have a mild spice to it? If not what chili can I blend in to add a lil spice
It’s not very spicy. It’s more flavorful. If you want to add spice, add a rehydrated chile de arbol to the blender. Taste the sauce. If it’s too spicy, add a tomato. If you want it spicier than that, you can add more chile de arbol. Another chile you can add is chipotle. Again, start with one chipotle in adobo sauce, then add more if you want it spicier.
Very excited to try making tamales for the first time. Your step by step directions and pictures are very helpful. When making the masa ahead of time, when ready to assemble how much time should I let it sit out to soften? Can there be such a thing as letting it get too soft? Like with cookie dough?
Yes. If the masa is too thin, they will take longer to cook.
Hello Maggie,
Just wanted to follow up. I made your tamales as directed. I even made my own masa! So excited when it passed the floating test! LOL.
Since it was my first time I did it all in steps. Pork and red sauce one day. Masa another. Soaked corn husks overnight. I had enough tamales to try one batch in the instapot and another one stove top. I think I preferred the instapot method. However, both batches were a hit with my family. Thank you so much for this recipe!
I’m so happy that you enjoyed the tamales! My favorite is on the instant pot too, but for a big crowd, making in a big pot is best.
¡Hola Maggie!
You’re such a God-send!
My abuelita and mama were from Gomez Palacio and unfortunately, both have passed on (my mama in ’96 and my abuelita this year) with only the memories of their delicious food in my head and no recipes.
Growing up, I remember asking my abuelita all the time how to make ‘this’ or how to make ‘that’ and her excuse…”Aye, mijita…it’s too much work…”
Although, she once showed me how to make buñuelos (sopapillas).
Well, thanks to you, I’m in my kitchen making tamales all this weekend in honor of my abuelita y mi mama with my kiddos.
And the BEST part is I sincerely feel this is how my family would have made them considering they hail from Durango too.
Well, all that just to say, ¡mil gracias Maggie!
Thanks to you, I can pass down more of our culture to my children!
¡Dios te bendiga, y Feliz Navidad y próspero año felicidad!
Awww.. my pleasure. This is my family’s recipe and how we make them in Durango. A recipe for your children. So happy to meet a fellow paisana from Durango. iFeliz Año Nuevo!
I will like to try and make these tamales this weekend but I’m not sure what masa to buy. Do you know the name of the masa? Any suggestions which masa I should use since this will be my first time making them.
Thank you
Liz
Are you making your own masa? If so, here’s a recipe and video https://inmamamaggieskitchen.com/how-to-make-masa-for-tamales/
Since this is your first time, try buying it already made. Usually the Mexican stores make their own, or as a local Mexican recipe for some. Good luck!